Cheddar Bay Biscuit Chicken Pot Pie

I grew up thinking pot pie meant a soggy top and long, fussy prep — until a batch of Cheddar Bay Biscuit Chicken Pot Pie changed everything. This version uses shredded rotisserie chicken and a boxed Cheddar Bay Biscuit mix for a shortcut that still delivers rich, restaurant-style comfort. It’s fast enough for a weeknight but cozy enough for a family dinner or a casual holiday table. If you’ve ever wanted that crunchy, cheesy biscuit top without rolling dough, this is it — and if you have extra rotisserie meat, you can turn leftovers into other crowd-pleasers like Buffalo Chicken Bombs.

Why you’ll love this dish

This pot pie keeps the soul of classic chicken pot pie — creamy filling, tender veggies, and hearty chicken — while swapping homemade pastry for buttery, garlicky Cheddar Bay-style biscuits. That makes it faster, less intimidating, and extremely kid-friendly.

“Flaky, cheesy biscuits on a rich, savory filling — the whole family fought over the leftovers.” — a quick review from my own kitchen

Perfect occasions:

• Weeknight dinners when you want comfort without hours in the kitchen.
• Potlucks and casual holiday spreads — it travels and reheats well.
• When you’re using up a rotisserie chicken and want something special.

How this recipe comes together

This recipe is straightforward: soften vegetables, sprinkle and cook in a little flour and poultry seasoning to build the flavor and thicken the sauce, add chicken and cream, then top with spoonfuls of biscuit dough and bake. Total active hands-on time is roughly 20–30 minutes; bake time is about 14–18 minutes. If your skillet is oven-safe you can go straight from stovetop to oven; otherwise transfer to a casserole dish.

Why the biscuit mix works: the Cheddar Bay mix gives garlic, butter, and cheddar notes so your pot pie topping already has flavor — no extra rolling or building a crust needed.

What you’ll need

• 4 cups shredded chicken (about 1 whole rotisserie chicken, pulled)
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 1 yellow onion, chopped
• 3 Tbsp butter (for sautéeing vegetables)
• 1/4 cup all-purpose flour
• 2 tsp poultry seasoning
• 2 cups chicken broth
• 1 cup heavy cream
• 1 box Cheddar Bay Biscuit Mix (11.36 oz)
• 3/4 cup milk
• 1/2 cup shredded sharp cheddar cheese (for biscuit mix)
• 1/4 cup butter, melted (to mix with the biscuit seasoning packet)

Ingredient notes and swaps:

• Use low-sodium chicken broth if you’re watching salt; taste before seasoning.
• Heavy cream gives richness; you can use half-and-half for a slightly lighter sauce but expect a thinner filling.
• For a gluten-free version, use a GF biscuit mix and a gluten-free flour blend to thicken (results will vary).
• If you don’t have shredded rotisserie chicken, shredded cooked chicken breast works great — try this juicy chicken breast recipe as a prep option.

Step-by-step instructions

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine the Cheddar Bay Biscuit Mix with 3/4 cup milk and 1/2 cup shredded sharp cheddar. Stir gently until no dry flour remains. Set the seasoning packet aside for later. Don’t overmix; a slightly lumpy dough gives lighter biscuits.
3. Heat a large skillet over medium heat and melt 3 Tbsp butter. Add chopped celery, carrots, and onion. Cook, stirring occasionally, for 4–5 minutes until vegetables are softened but not browned.
4. Sprinkle 1/4 cup flour and 2 tsp poultry seasoning over the vegetables. Stir continuously for 60–90 seconds so the flour cooks and the raw taste disappears.
5. Slowly pour in 2 cups chicken broth and 1 cup heavy cream while stirring or whisking. Bring to a gentle simmer and cook 2–3 minutes until the sauce thickens and coats the back of a spoon. If it seems too thin, simmer an extra minute; if too thick, add a splash more broth.
6. Stir in 4 cups shredded chicken until evenly distributed. Taste and adjust seasoning (add salt and black pepper if needed). Transfer filling to a 9×13-inch casserole dish if the skillet isn’t oven-safe.
7. Drop spoonfuls of the biscuit mixture over the filling — don’t try to spread it into a smooth layer; these are drop biscuits. Leave tiny gaps so steam can escape.
8. Bake for 14–18 minutes, until biscuits are golden and cooked through and the filling bubbles at the sides.
9. While the pot pie bakes, mix the biscuit seasoning packet with 1/4 cup melted butter. When the pot pie is done, brush the top biscuits with the seasoned butter for that Cheddar Bay shine and extra garlic-butter flavor.
10. Let rest 5 minutes before serving so the filling sets slightly.

How to serve Cheddar Bay Biscuit Chicken Pot Pie

Best ways to enjoy it:

• Serve spooned into shallow bowls with a crisp green salad to cut the richness.
• For a family-style meal, place the casserole in the center with plates and let everyone scoop theirs; the biscuit topping is shareable and crowd-pleasing.
• If you want to use fresh-cooked chicken breast instead of rotisserie, check the linked juicy chicken breast recipe above — it yields perfectly shredded chicken with great flavor.

Pairings:

• Bright, acidic sides: a simple lemony arugula salad or quick vinegar slaw.
• Veg-focused: roasted Brussels sprouts or garlicky green beans.
• For wine: a medium-bodied Chardonnay or a light Pinot Noir complements the creamy sauce without overwhelming it.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container or cover the casserole tightly. Eat within 3–4 days.
• Freeze: Freeze individual portions or the whole casserole (well wrapped) up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat from cold: Preheat oven to 350°F (175°C). Cover with foil and bake until heated through, about 20–30 minutes depending on portion size. Remove foil for the last 5–8 minutes to re-crisp the biscuits.
• Microwave: For single servings, microwave on medium power in 1-minute increments until hot. The biscuit will lose some crispness.
• Food safety: Always cool leftovers within 2 hours and reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

• Don’t skip cooking the flour briefly with the vegetables — that step removes the raw taste and builds flavor.
• If your filling is a bit thin, make a quick slurry (1 Tbsp flour or cornstarch + 1–2 Tbsp cold water), whisk into the simmering sauce, and cook until thickened.
• Use a heatproof skillet if you have one (cast iron or ovenproof stainless steel) to save a transfer and keep juices from escaping.
• Drop the biscuit dough with two spoons rather than spreading; this prevents overworking and keeps them tender.
• For extra cheddar pull, scatter a few extra pinches of shredded sharp cheddar on top of the biscuit dollops before baking.

Creative twists

• Bacon & herb: Stir in 4 slices cooked crumbled bacon and 1 Tbsp chopped fresh thyme into the filling.
• Mushroom medley: Add 8 oz sliced cremini mushrooms with the onions for an earthy boost.
• Spicy variant: Fold 1/2 tsp cayenne or a diced jalapeño into the biscuit batter for heat.
• Vegetarian version: Replace chicken with a mix of chickpeas and extra mushrooms, use vegetable broth, and omit poultry seasoning or swap for poultry-free seasoning.
• Pot pie cupcakes: Spoon filling into a muffin tin and top with biscuit dough for individual servings — great for parties.

Common questions

Q: Can I use raw chicken instead of rotisserie?
A: Yes, but cook it first. Sear or poach breasts until cooked through, shred, then add to the finished filling. Raw chicken will not cook properly in this dish during the biscuit bake time.

Q: Can I prepare this ahead of time?
A: Make the filling and refrigerate up to 24 hours before topping with biscuit dough and baking. For freezing, assemble completely, wrap tightly, and freeze; bake from thawed or partially thawed, adding about 10–20 minutes to the bake time if needed.

Q: Is the biscuit mix necessary? Can I use homemade biscuit dough?
A: You can use any biscuit dough — homemade or store-bought. The boxed Cheddar Bay mix is a shortcut for that specific garlic-cheddar flavor. If using plain biscuit dough, add 1/2 cup shredded cheddar and 1/2 tsp garlic powder to mimic the Cheddar Bay taste.

Q: How can I make this lighter?
A: Substitute half-and-half for heavy cream and reduce butter slightly; increase vegetables (peas, mushrooms, or more carrots) to keep it filling. Texture will be a touch thinner but still tasty.

Q: How long does it take from start to finish?
A: Active prep: ~20–30 minutes. Bake: 14–18 minutes. Total time: about 40–50 minutes.

If you want more quick, family-friendly chicken ideas or ways to stretch a rotisserie bird, try browsing recipes that pair well with this approach elsewhere on the site.

Cheddar Bay Biscuit Chicken Pot Pie

A comforting, quick chicken pot pie topped with flaky Cheddar Bay biscuits, perfect for weeknight dinners and family gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Course Comfort Food, Dinner

Cuisine American

Servings 6 servings

Calories 600 kcal

Ingredients

  

For the filling

• 4 cups shredded chicken (about 1 whole rotisserie chicken, pulled)
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 1 each yellow onion, chopped
• 3 Tbsp butter (for sautéing vegetables)
• 1/4 cup all-purpose flour
• 2 tsp poultry seasoning
• 2 cups chicken broth Use low-sodium if watching salt.
• 1 cup heavy cream Can substitute with half-and-half for a lighter option.

For the biscuit topping

• 1 box Cheddar Bay Biscuit Mix (11.36 oz) Shortcut for flavorful biscuit topping.
• 3/4 cup milk Combine with the biscuit mix.
• 1/2 cup shredded sharp cheddar cheese For biscuit mix.
• 1/4 cup butter, melted To mix with the biscuit seasoning packet.

Instructions

 

Preparation

• Preheat oven to 375°F (190°C).
• In a mixing bowl, combine the Cheddar Bay Biscuit Mix with 3/4 cup milk and 1/2 cup shredded sharp cheddar. Stir gently until no dry flour remains. Set the seasoning packet aside for later.
• Heat a large skillet over medium heat and melt 3 Tbsp butter. Add chopped celery, carrots, and onion. Cook, stirring occasionally, for 4-5 minutes until vegetables are softened but not browned.
• Sprinkle 1/4 cup flour and 2 tsp poultry seasoning over the vegetables. Stir continuously for 60-90 seconds so the flour cooks and the raw taste disappears.
• Slowly pour in 2 cups chicken broth and 1 cup heavy cream while stirring or whisking. Bring to a gentle simmer and cook 2-3 minutes until the sauce thickens and coats the back of a spoon.
• Stir in 4 cups shredded chicken until evenly distributed. Taste and adjust seasoning (add salt and black pepper if needed). Transfer filling to a 9x13-inch casserole dish if the skillet isn’t oven-safe.

Baking

• Drop spoonfuls of the biscuit mixture over the filling, leaving tiny gaps for steam to escape.
• Bake for 14-18 minutes until biscuits are golden and cooked through and the filling bubbles at the sides.
• While the pot pie bakes, mix the biscuit seasoning packet with 1/4 cup melted butter. When the pot pie is done, brush the top biscuits with the seasoned butter for that Cheddar Bay shine.
• Let rest 5 minutes before serving.

Notes

Best served with a crisp green salad. Leftovers can be stored in an airtight container and eaten within 3-4 days or frozen for up to 3 months.

Keyword Cheddar Bay Biscuit, Chicken Pot Pie, Comfort Food, Easy Dinner, Rotisserie Chicken